Hinds-Bock’s ring, layer and sheet cake line is a fully automatic high-volume depositing line designed to increase productivity, decrease labor costs and improve bakeries’ bottom line. Optional automation modules include a pan oiler, a primary batter depositor and a secondary depositor for swirled, layered batters or fillings such as fruit, cream cheese, mousse or chocolate. Optional positive shut-off spouts cleanly deposit around the center cone of the ring cake pan. Automatic swirling stations; dry ingredient depositors for nuts, chocolate chips, sugar, sprinkles or flakes; and streusel depositors for high fat streusel are available. The line is designed to operate with individual or strapped pans and is available in single or multiple lanes to meet the production speed requirements of even the largest wholesale bakery.
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